No description available.

Formulation studies of value-added seafood nuggets were done using appropriate mixtures of surimi, kamaboko, broken shrimp, and shrimp broth made from shrimp processing waste. A total of 19 formulations were prepared and, on the basis of sensory analysis, two formulations (comprising of 75% surimi: 25% shrimp, and 100% surimi containing shrimp broth) were used throughout this study. / Initial storage trials of both raw and cooked battered and breaded value-added nuggets in air and under various modified atmospheres (MAP) showed that a microbiological shelf-life of 28 d was possible for cooked nuggets at 4 and 12$ sp circ$C packaged under various gas atmospheres, compared to $ sim$14 d for raw nuggets stored/packaged under similar conditions. / Growth of Listeria monocytogenes occurred in both raw and cooked nuggets at 4 and 12$ sp circ$C, irrespective of packaging conditions. However, growth of Clostridium botulinum type E was inhibited in both raw and cooked nuggets stored at 4, 12, and 25$ sp circ$C. While inhibition was suspected to be due to the decrease in pH of raw nuggets to $ sim$4.1-4.5, due to the growth of lactic acid bacteria (LAB), subsequent studies on cooked and sterilized nuggets showed that the anti-botulinum effect was due to heat resistant Bacillus species. Further challenge studies with C. botulinum type E in sterile nuggets (i.e., in the absence of LAB and Bacillus spp.) showed that toxin was produced after 14 and 28 d in nuggets stored in air, and in air with an Ageless SS oxygen absorbent at 25 and 12$ sp circ$C, respectively. Further studies have now confirmed that Bacillus isolates, specifically B. subtilis, inhibited the growth of C. botulinum type E.

This thesis explores the nature of organisational culture, management and strategy in the small and medium sized enterprise (SME). Empirically, the study of organisational culture reflects a diversity of definition, methodology and findings, with a large body of research which is either quantitative, or carried out in large organisations, and relatively few studies which specifically explore organisational culture in the SME. This study aims to further the current understanding of the internal operating environment of the SME, namely the relationships between organisational culture, management, strategy and manager behaviour in the independent firm. The methodology adopted consists of ethnographic research conducted in four SMEs using participant observation, informant and respondent interviewing, and analysis of a small amount of documentary material. In an attempt to draw boundaries around the SMEs studied, all four SMEs are located in the same period code area, operate in the same industry and each is independently owned. However, the operating strategy in unique to each SME studied and the four firms consist of two domestic operators and two explorers. The thesis makes three major contributions to research in this area. Firstly, the cultural analysis identifies shared values between the firms of survival and continuity, independence and control, and financial prudence. Secondly, the managerial paradigm in each SME articulates, the nature of management in the specific firm and in so doing demonstrates the critical role of the owner manager in shaping and maintaining the culture of the SME which he manages. Thirdly, the cultural analysis of strategy in each firm portrays a detailed analysis of the impact of basic assumptions in determining the values and surface artefacts of the SME.

Thesis (M.S.)--West Virginia University, 2009. / Title from document title page. Document formatted into pages; contains viii, 42 p. : ill. Includes abstract. Includes bibliographical references.

No description available.

A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on gelation properties and stabilization of fish protein isolate (FPI) were also elucidated. At low ionic strength (IS 10 mM NaCl), the solubility of Pacific whiting (PW) proteins was low between pH 5 and 10, but increased significantly as the pH was shifted to either acidic or alkaline pH. The isoelectric point (pi) shifted toward acidic direction as IS increased to 600 mM. High IS (600 mM NaCl) resulted in protein aggregation at low pH but improved myosin heavy chain (MHC) solubility at pH 6 - 10. Changes in total sulfhydryl (SH) content and surface hydrophobicity (S [subscript o]) were associated with the different molecular weight distributions of the soluble proteins. At pH 4 and IS 10-100 mM, MHC was soluble but degraded. At pH 10, the formation of high MW polymers was observed at IS [greater than or equal to] 150 mM. Gels obtained from FPI prepared at pHl1/IS150 and conventional surimi (CS) were superior to FPI prepared at pH 3 and/or other IS levels. There was no correlation between protein solubility and gel properties of FPI. Gelation mechanisms of acid and alkali-treated FPI were identical under the same IS condition. FPI prepared at pH 3 or 11 could be partly refolded at pH 7. No significant difference in texture was observed between alkali-treated protein isolates (AKPI, pH 11) kept frozen at pH 5.5 and 7.0. Strongest gel was found for AKPI with cryoprotectants (C) and without freeze/thaw (FT) cycles at both pH storage (5C & 7C), while poor gel was obtained from AKPI without cryoprotectants (NC) and with FT (5NC-F & 7NC-F). 5NC-F & 7NC-F demonstrated the lowest S [subscript o] and total SH probably suggesting that proteins were more aggregated as a result of hydrophobic interactions and disulfide bonds. Scanning electron microscope (SEM) revealed the most discontinuity of gels from AKPI without cryoprotectants and with FT and showed less protein stability when stored at pH 5.5 than at neutral pH. Raman spectral analysis demonstrated that refolding of AKPI by pH adjustment to 7.0 was achieved, but not identical to the native protein. CS contained higher α-helix content (~50%) than AKPI (~20-30%). Frozen storage induced a decrease and an increase in the α-helix of CS and AKPI samples, respectively. Alkali-treated proteins were slightly less stable than CS during frozen storage. / Graduation date: 2005

Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting time. Results from fracture gel analysis suggested a strong relation between the fish's environmental habitat and optimal final chopping temperature. Extending chopping time to 15 min under strictly controlled temperature at 0 ��C was preferable for cold water fish AP surimi. Even though high chopping temperature (20 ��C) for a shorter time (12 min) surprisingly resulted in strong gel texture similar to that of 0 ��C for 15 min, high chopping temperature should not be employed for AP surimi. AP could set as a gel at this temperature within a shorter time in a holding tank which could subsequently cause a problem when extruded on the cooking belt. Temperate water fish Pacific whiting, demonstrated its maximum gel strength when chopped at 15-20 ��C. The optimum comminution condition for warm water fish threadfin bream surimi was to chop the surimi until the paste temperature reached between 25-30 ��C. Prolongation of chopping once the surimi hit its threshold (optimum) temperature diminished the quality of the resulting protein gel. Cooling system connected to the chopping bowl is strongly recommended as it will allow the comminution process to be extended as long as possible until the surimi paste reaches its target temperature. Raman spectroscopy disclosed the different level of protein unfolding based on secondary structure of ��-helix and ��-sheet during various comminuting conditions. Unfolding of protein was facilitated by increased chopping temperature to a greater degree than extended chopping time. Extending chopping could denature the light meromyosin structure as it could not form a semi gel-like structure at temperatures between 32-40 ��C. Protein solubility of surimi paste in salt solution always decreased with prolonged chopping time. The decrease rate accelerated with increased chopping temperature. The formation of disulfide interchange gradually took place during chopping as observed from Raman spectroscopy. Also the surface hydrophobicity increased with extended chopping time. However, gel strength behaved differently according to the various chopping conditions indicating the lack of its relationship between salt soluble protein, disulfide formation, and surface hydrophobicity to gel strength. During extending chopping time, not only more mechanical force is applied to unfold protein structure, but proteins also have longer time to be extracted more by salt. Addition of salt at a different time during chopping process was therefore conducted using threadfin bream surimi due to its higher thermostability. Extending chopping time without salt followed by salt addition at the last step resulted in lower gel texture compared to the conventional chopping protocol where salt is always added at the early stage of comminution. Mechanical chopping could unfold protein structure; however, proteins, rather than staying solubilized, would precipitate and form a randomized structure under the chopping condition without salt. The heating condition greatly affected the gelation and rheological properties of AP surimi. The highest elastic modulus was obtained with the slowest heating rate at 1 ��C/min. Increased heating rate did not only shorten the time for proteins to unfold and form a well-organized network, it also interfered with the protein network through the vibration of water molecules as phase angle increased. This suggested that AP surimi gained more viscous properties and failed to form an elastic gel. Adjusting moisture content along with applying various frequencies did not alter the pattern of G' formation when paste was heated at different heating rates. AP surimi favored the slow heating. / Graduation date: 2013

Thesis (M.Sc.)--Memorial University of Newfoundland, 2000. / Restricted until November 2001. Bibliography: leaves 97-104.

Thesis (MTech (Biomedical Technology))--Peninsula Technikon, 2003. / Word processed copy. Summary in English. Includes bibliographical references. Also available online.

This thesis consists of an exhibit, Cannery Days - A Chapter In The Life Of The Heiltsuk which opened at the University of British Columbia’s Museum of Anthropology (MOA) in May 1993, and a written paper which discusses the processes and political issues involved in doing an exhibit on a subject that is not only complex, but poorly understood by the general public. The context of the exhibit and this paper is the failure of non-Native society to understand that fish were and continue to be the economic wealth of B.C. First Nations. Within this context, the related issue of the invisibility of First Nations women and men in the fish-processing industry is addressed through the exhibit using quotes, photographs, and text. The exhibit and this subsequent paper grew out of concern and unease about how First Nations and their relationship with fish have traditionally been presented in academic literature. The purpose of this thesis is to tell how my knowledge of the traditional fisheries, and my experience in the fishing and fish-processing industries, in combination with my training in the discipline of anthropology has been put to use in preparing an exhibit to tell about Heiltsuk people and fish. It will discuss the exhibit as a medium or bridge which allowed me to illustrate this relationship without diminishing the lives and experiences of Heiltsuk people. Interviews with seventeen Heiltsuk women, four Heiltsuk men and one long-time employee of B.C. Packers open a window on a period of history which has not been well documented. To read conventional accounts of Native involvement in the fish-processing industry, their lives were grey and dreary. The exhibit reveals that for the people who lived and worked in Namu, it was not just a place to work, it had many meanings and warm memories. Stages of the exhibit development from concept through mounting are described. Although the entire project took longer than I had anticipated, the exhibit was more rewarding for me than a conventional written thesis. In following a strict ethical review process to ensure that the people had more control over the way their story is told, I was able to see the value of collaboration between myself, MOA and most importantly, Heiltsuk people. This is seen in the quality of the results and because it allows First Nations to work with non-Native professionals in ways which maintain dignity and respect on both sides. Through a museum exhibit, I found a way to present a First Nations perspective that provides balance to written accounts. By putting a human face on the relationship between First Nations and fish, my exhibit was able to reach a wider audience. The exhibit had two major themes; the continuing importance of fish to First Nations culture and economy and the pivotal role of Heiltsuk people in the development of the fish processing industry. I find that this paper also has two themes. The first is an examination of the value of exhibits like Cannery Days in allowing First Nations to tell their own story. The second is an examination of my ability to function as an anthropologist without losing my identity as a First Nations woman. The exhibit was well received by academics, First Nations and the museum public. This leads me to believe in the value of continuing fruitful collaboration between Native and non-Native researchers.